FR. APL-02.

SELF ASSESSMENT
Scheme of Certification Title : FBP Sous Chef
(Occupation) Job Index Number :
SELF ASSESSMENT GUIDE
Instructions:
 Read each of the questions in the left hand column of the chart
 Place a tick in the box if you believe that you can perform the tasks described.
 Complete the column in the right hand side by listing any evidence you have to show that you perform these tasks.

Competency Standard 1: D1.HRS.CL1.01

Access and retrieve computer-based data
Can I ? PC NYC Evidence
Element 1: Open file
 Performance Criteria:
1.1. Turn on/access computer system correctly
1.2. Select or load appropriate software
1.3. Identify and open correct file
Element 2: Access computer-based data
 Performance Criteria:
2.1. Use computer features to access a range of data or
information
2.2. Retrieve data using prescribed systems, sequences and
appropriate keyboard techniques
2.3. Access data stored on a variety of data storage
mediums, private computer networks and the Internet
2.4. Use searches and queries to find desired Information
Element 3: Retrieve computer-based data
 Performance Criteria:
3.1. Locate data to be retrieved
3.2. Check that data meets requirements
3.3. Print or transfer file to data storage medium as
required.

Competency Standard 2: D1.HRS.CL1.02

Apply standard safety procedures for handling foodstuffs
Can I ? PC NYC Evidence
Element 1: Identify hazards and risks
 Performance Criteria:
1.1. Identify key hazards and risks associated with the
individual work role
1.2. Check own work area to identify hazards and risks

Element 2: Follow enterprise hygiene standards, procedures

and practices
 Performance Criteria:
2.1. Implement required personal hygiene practices
2.2. Maintain clothing to meet work area standards
2.3. Follow hygiene procedures in accordance with
 enterprise requirements
Element 3: Handle and store foodstuffs
 Performance Criteria:
3.1. Handle and store foodstuffs according to enterprise
guidelines
3.2. Handle and store foodstuffs in a manner that avoids
damage and contamination, meets hygiene standards,
and maintains quality
3.3. Store foodstuffs at the correct temperature
Element 4: Follow food safety program
 Performance Criteria:
4.1. Ensure work activities conform with the enterprise food
safety program
4.2. Identify and monitor areas of risk in individual work
area
4.3. Take corrective actions within individual scope of
responsibilities to minimise risk in accordance with the
enterprise food safety program
4.4. Report risks beyond the control of the individual to the
appropriate person(s)
4.5. Complete records according to enterprise requirements
and work responsibility

Competency Standard 3: D1.HRS.CL1.03

Clean and maintain kitchen equipment and utensils
Can I ? PC NYC Evidence
Element 1: Clean kitchen premises
 Performance Criteria:
1.1. Identify the areas that may require cleaning in a kitchen
premises environment and the frequency of cleaning for
each identified area
1.2. Select appropriate cleaning utensils and chemicals
1.3. Implement cleaning procedures in accordance with
enterprise and legislated requirements
1.4. Identify and address cleaning and sanitising needs that
arise in addition to scheduled cleaning requirements
1.5. Store cleaning items and chemicals, and clean where
applicable, after cleaning has been completed
1.6. Follow emergency first aid procedures in the event of a
cleaning-related incident or accident
Element 2: Clean and maintain kitchen equipment and
utensils
 Performance Criteria:
2.1. Identify the equipment and utensils that may require
cleaning in a kitchen premises environment and the
frequency of cleaning for each identified item
2.2. Select appropriate cleaning utensils and chemicals
2.3. Implement cleaning procedures in accordance with
enterprise and legislated requirements
2.4. Store and protect equipment and utensils that have been
cleaned ready for future use
2.5. Store cleaning items and chemicals, and clean where
applicable, after cleaning has been completed
2.6. Follow emergency first aid procedures in the event of a
cleaning-related incident or accident
Element 3: Perform basic maintenance on kitchen equipment,
utensils and premises
 Performance Criteria:
 3.1. Perform basic premises maintenance activities as
necessary
3.2. Perform basic maintenance activities on equipment and
utensils as necessary
3.3. Report maintenance requirements that cannot be
satisfactorily addressed
Element 4: Handle waste and laundry requirements
 Performance Criteria:
4.1. Dispose of internal waste in accordance with enterprise
and legislated requirements
4.2. Maintain waste disposal area in a clean and sanitary
condition
4.3. Gather dirty linen from kitchen and associated
departments and process dirty linen

Competency Standard 4: D1.HRS.CL1.04

Communicate effectively on the telephone
Can I ? PC NYC Evidence
Element 1: Respond to incoming telephone calls
 Performance Criteria:
1.1. Answer calls promptly, in an appropriate manner in
accordance with enterprise standards
1.2. Offer friendly assistance to the caller, and accurately
establish the purpose of the call
1.3. Repeat call details to the caller to confirm
understanding
1.4. Answer caller enquiries promptly, or transfer caller to
the appropriate location/person
1.5. Record caller requests accurately and pass on to the
appropriate department/person for follow-up
1.6. Relay messages accurately to the nominated person
within designated timelines
1.7. Report threatening or suspicious phone calls promptly
to the appropriate person, in accordance with enterprise
procedures
1.8. Use language, tone and volume appropriate to phone
calls
Element 2: Make telephone calls
 Performance Criteria:
2.1. Obtain correct telephone numbers
2.2. Establish clearly the purpose of the call prior to calling
2.3. Use telephone equipment correctly in order to establish
contact
2.4. Communicate clearly your name, company and reason
for calling 2.5 Be polite and courteous at all times

Competency Standard 5: D1.HRS.CL1.05

Comply with workplace hygiene procedures
Can I ? PC NYC Evidence
Element 1: Follow hygiene procedures
 Performance Criteria:
1.1. Identify relevant workplace hygiene procedures that
need to be adhered to
1.2. Identify enterprise standards and legislated
requirements that apply to relevant workplace hygiene
procedures
1.3. Follow workplace hygiene procedures in accordance
with enterprise standards and legislated requirements
 1.4. Receive, handle and store all food items according to
enterprise standards and legislated requirements
1.5. Prepare, serve and store food in compliance with
enterprise standards and legislated requirements
1.6. Clean food-related items, utensils and areas in
compliance with enterprise standards and legislated
requirements
Element 2: Identify and prevent hygiene risks
 Performance Criteria:
2.1. Identify potential food, personal, environmental and
other risks in the workplace promptly
2.2. Take action to minimise or remove the risk of food
contamination within the scope of individual
responsibility
2.3. Handle and dispose of food waste and rubbish in
compliance with enterprise standards and legislated
requirements
Element 3: Maintain safe personal food handling and personal
presentation standards
 Performance Criteria:
3.1. Identify the enterprise standards and legislated
requirements that apply to personal practices and
presentation for food handling staff
3.2. Follow enterprise standards and legislated requirements
that apply personal practices and presentation for food
handling staff

Competency Standard 6: D1.HRS.CL1.07

Implement occupational health and safety procedures
Can I ? PC NYC Evidence
Element 1: Provide information on health and safety
procedures
 Performance Criteria:
1.1. Explain relevant health and safety information,
including enterprise specific details, accurately and
clearly to staff
1.2. Make health and safety information accessible to staff
Element 2: Implement and monitor procedures for controlling
hazards and risks
 Performance Criteria:
2.1. Identify and report workplace hazards and risks
promptly by maintaining close contact with day to day
workplace operations
2.2. Implement and monitor risk control procedures in
accordance with enterprise and legal requirements
2.3. Evaluate and adjust risk control procedures as required
Element 3: Implement and monitor health and safety training
 Performance Criteria:
3.1. Identify health and safety training needs through regular
workplace monitoring
3.2. Arrange training interventions as appropriate on a
timely basis
Element 4: Maintain health and safety records
 Performance Criteria:
4.1. Complete records accurately in accordance with
enterprise and legal requirements
4.2. Aggregate information and data from work area records
are used to identify hazards and monitor risk control
 procedures in work area

Competency Standard 7: D1.HRS.CL1.08

Maintain hospitality industry knowledge
Can I ? PC NYC Evidence
Element 1: Seek information on the hospitality industry
 Performance Criteria:
1.1. Identify and access sources of information on the hotel
and travel industries, appropriately and correctly
1.2. Obtain information on the hotel and travel industries to
assist effective work performance within the industries
1.3. Access and update specific information on relevant
sector(s) of work
1.4. Use knowledge of the hotel and travel industries in the
correct context to enhance quality of work performance
1.5. Obtain information on other industries to enhance
quality of work performance
Element 2: Source and apply information on legal and ethical
issues for the hospitality industry
 Performance Criteria:
2.1. Obtain information on legal issues and ethical issues to
assist effective work performance
2.2. Conduct day-to-day hospitality industry activities in
accordance with legal obligations and ethical industry
practices
Element 3: Update hospitality industry knowledge
 Performance Criteria:
3.1. Identify and use a range of opportunities to update
general knowledge of the hotel and travel industries
3.2. Monitor current issues of concern to the industries
3.3. Share updated knowledge with customers and
colleagues as appropriate and incorporate this
knowledge into day-to-day work activities

Competency Standard 8: D1.HRS.CL1.09

Manage and resolve conflict situations
Can I ? PC NYC Evidence
Element 1: Respond to complaints
 Performance Criteria:
1.1. Handle complaints sensitively, courteously and
discreetly
1.2. Take responsibility for resolving complaints
1.3. Handle complaints in accordance with enterprise
procedures
Element 2: Identify and manage conflict situations
 Performance Criteria:
2.1. Identify potential for conflict quickly and take
appropriate action to prevent escalation
2.2. Identify threats to personal safety of customers or
colleagues quickly and organize appropriate assistance
Element 3: Resolve conflict situations
 Performance Criteria:
3.1. Take responsibility for finding a solution to the conflict
situations within scope of individual responsibility and
job role
3.2. Manage conflict by applying effective communication
skills and anger management techniques
3.3. Use conflict resolution skills to manage the conflict
 situation and develop solutions

Competency Standard 9: D1.HRS.CL1.10

Organise and prepare food products and services
Can I ? PC NYC Evidence
Element 1: Organise and prepare equipment and utensils for
use
 Performance Criteria:
1.1. Identify equipment and utensils that may be used in
mise-en-place tasks
1.2. Select and assemble the equipment and utensils for
required mise-en-place tasks
1.3. Use equipment and utensils to perform miseen-place
tasks
Element 2: Organise and prepare ingredients for mise-en-
place tasks
 Performance Criteria:
2.1. Identify ingredients that may be used for mise-en-place
tasks
2.2. Select and assemble the ingredients for required mise-
en-place tasks
2.3. Prepare ingredients in accordance with identified need
Element 3: Prepare meat, seafood and poultry
 Performance Criteria:
3.1. Perform mise-en-place tasks with meat
3.2. Perform mise-en-place tasks with seafood
3.3. Perform mise-en-place tasks with poultry
3.4. Perform mise-en-place tasks with game

Competency Standard D1.HRS.CL1.11

10: Perform clerical procedures
Can I ? PC NYC Evidence
Element 1: Process office documents
 Performance Criteria:
1.1. Process documents with appropriate office equipment in
accordance with enterprise procedures and within
designated timelines
1.2. Identify and rectify and/or report malfunctions promptly
in accordance with enterprise procedures
1.3. Use office equipment to process documents
Element 2: Draft correspondence
 Performance Criteria:
2.1. Write text using clear and concise language
2.2. Ensure text is without spelling, punctuation and/or
grammatical errors
2.3. Check information for accuracy prior to sending
Element 3: Maintain document systems
 Performance Criteria:
3.1. File/store documents in accordance with enterprise
procedures
3.2. Modify and/or update records management systems in
accordance with enterprise procedures

Competency Standard D1.HRS.CL1.12

11: Perform basic First Aid procedures
Can I ? PC NYC Evidence
Element 1: Assess the situation
  Performance Criteria:
1.1. Identify physical hazards to own and others’ health and
safety
1.2. Minimise immediate risk to self and health and safety of
the casualty by controlling hazard/s in accordance with
accepted practice
1.3. Assess casualty’s vital signs and physical condition in
accordance with accepted practice.
Element 2: Apply basic first aid techniques
 Performance Criteria:
2.1. Provide first aid management in accordance with
established first aid procedures and available resources
and equipment
2.2. Monitor casualty’s condition and respond to the
casualty’s condition in accordance with accepted first
aid principles and enterprise guidelines
2.3. Seek first aid assistance from others in a timely manner
as appropriate
2.4. Record accidents and injuries in accordance with
enterprise procedures
Element 3: Communicate details of the incident
 Performance Criteria:
3.1. Request appropriate medical assistance using the most
relevant and appropriate communication mechanism
3.2. Convey details of casualty’s condition and first-aid
management activities accurately to emergency services
or relieving personnel
3.3. Prepare reports to supervisors in a timely manner,
presenting all relevant facts according to enterprise
guidelines

Competency Standard D1.HRS.CL1.14 / D1.LAN.CL10.08

12: Read and interpret basic instructions, directions and/or diagrams
Can I ? PC NYC Evidence
Element 1: Prepare for work
 Performance Criteria:
1.1. Read and interpret job specifications from internal and
external customers
1.2. Read and interpret procedures
1.3. Read and interpret basic instructions, directions and/or
diagrams
1.4. Read and interpret work instructions to determine job
requirements
Element 2: Read and interpret information about
routine tasks, processes or events
 Performance Criteria:
2.1. Identify relevant sources of information/documentation
so that job can be performed in accordance with the
organisation’s requirements
2.2. Identify the purpose of instructions, directions and/or
diagrams for particular jobs
2.3. Ask questions from appropriate people to gain
additional information and/or to clarify understanding
2.4. Read and interpret relevant details from instructions,
directions and/or diagrams for application to particular
jobs
Element 3: Receive and respond to basic
instructions and directions
  Performance Criteria:
3.1. Receive, clarify and assess requirements of instructions
and/or directions in accordance with organisational
policies and procedures
3.2. Question and confirm assignment instructions and/or
directions if necessary
3.3. Comply with directions and or instructions within
designated timelines
3.4. Obtain feedback after instructions and/or directions
have been complied with

Competency Standard D1.HRS.CL1.15

13: Receive and resolve customer complaints
Can I ? PC NYC Evidence
Element 1: Identify and analyse the complaint
 Performance Criteria:
1.1. Receive and accurately record a verbal complaint using
active listening and empathy techniques
1.2. Identify through appropriate communication techniques
the exact nature of the customer complaint
1.3. Maintain register or complaint file/s in accordance with
the requirements of the enterprise information system
Element 2: Respond to complaints
 Performance Criteria:
2.1. Process complaints in accordance with organisational
standards, policies and procedures
2.2. Obtain and review documentation in relation to
complaints
2.3. Update register of complaints/disputes
Element 3: Determine and agree upon appropriate action to
resolve complaint
 Performance Criteria:
3.1. Identify and review options to resolve the complaint
within enterprise policy, procedures and guidelines
3.2. Agree and confirm action to resolve the complaint with
the customer
3.3. Demonstrate a commitment to the customer to resolve
the complaint
3.4. Inform customer of outcome of investigation of
complaint
Element 4: Refer complaints
 Performance Criteria:
4.1. Identify complaints that require referral to other
personnel or external bodies
4.2. Refer complaint to appropriate personnel for follow-up
in accordance with individual level of responsibility
4.3. Forward all necessary documentation including
investigation reports to appropriate personnel
4.4. Refer complaints which cannot be resolved to an
appropriate person

Competency Standard D1.HRS.CL1.16

14: Receive and store kitchen supplies and food stock
Can I ? PC NYC Evidence
Element 1: Accept deliveries
 Performance Criteria:
1.1. Identify kitchen supplies and food stock to be delivered
 into the premises
1.2. Inspect and verify deliveries received
1.3. Record variations and deficiencies in deliveries received
1.4. Follow-up variations and deficiencies in deliveries
received
1.5. Complete documentation and recordkeeping
requirements relating to deliveries received
1.6. Maintain the security of items delivered to protect
against theft and deterioration
Element 2: Store supplies and food stock
 Performance Criteria:
2.1. Identify and describe storage requirements and
conditions for deliveries of food and non-food items
received
2.2. Store dry goods
2.3. Store refrigerated goods
2.4. Store frozen goods
2.5. Store non-food items
Element 3: Maintain storage areas
 Performance Criteria:
3.1. Clean and tidy storage areas
3.2. Identify slow moving items and products approaching
their designated ‘use by’ dates
3.3. Control stock levels in accordance with enterprise
requirements

Competency Standard D1.HRS.CL1.17/ D1.LAN.CL10.01

15: Speak English at a basic operational level
Can I ? PC NYC Evidence
Element 1: Participate in simple conversations on familiar
topics with work colleagues
 Performance Criteria:
1.1. Use and respond appropriately to opening comments
1.2. Comment on familiar topics
1.3. Talk about a past event
1.4. Use closing remarks appropriately to end the
conversation
Element 2: Respond to simple verbal instructions or requests
 Performance Criteria:
2.1. Confirm understanding of supervisor’s instructions or
requests
2.2. Request repetition or clarification of instructions or
requests
Element 3: Make simple requests
 Performance Criteria:
3.1. Use polite forms to make simple requests
3.2. Thank the person responding to your request
3.3. Acknowledge the person who cannot respond to your
request
Element 4: Describe routine procedures
 Performance Criteria:
4.1. Explain a sequence of events in carrying out a routine
job
4.2. Describe exceptions to routine procedures
4.3. Make suggestions on how to improve routine
procedures
Element 5: Express likes, dislikes and preferences
  Performance Criteria:
5.1. Talk about likes and dislikes of familiar topics and
situations
5.2. Discuss preferences and give reasons
Element 6: Identify different forms of expression in English
 Performance Criteria:
6.1. Construct a formal sentence
6.2. Identify indicators of informal expressions in English
6.3. Differentiate between ‘open-ended’ and ‘closed’
questions

Competency Standard D1.HRS.CL1.18

16: Work effectively with colleagues and customers
Can I ? PC NYC Evidence
Element 1: Communicate effectively
 Performance Criteria:
1.1. Relay information in a clear and concise manner using
appropriate communication techniques
1.2. Use language and tone appropriate to a particular
audience, purpose and situation, taking into account the
relevant factors involved
1.3. Use active listening and questioning to facilitate
effective two-way communication with others
1.4. Identify potential and existing conflicts and seek
solutions in conjunction with all involved parties
1.5. Complete routine workplace documentation accurately
in a timely manner
Element 2: Establish and maintain effective relationships with
colleagues and customers
 Performance Criteria:
2.1. Meet both internal customers’ and external customers’
needs and expectations in accordance with organisation
standards, policies and procedures and within
acceptable time frames
2.2. Assist to resolve workplace conflict and manage
difficulties to achieve positive outcomes
2.3. Use formal feedback and informal feedback to identify
and implement improvements to products, services,
processes or outcomes for both internal customers and
external customers
2.4. Handle complaints positively, sensitively and politely in
consultation with the person/s making the complaint
2.5. Maintain a positive and co-operative manner
2.6. Use non-discriminatory attitudes and language when
interacting with customers, staff and management
consistently
Element 3: Work in a team
 Performance Criteria:
3.1. Request or provide assistance so that work activities can
be completed
3.2. Provide support to colleagues to ensure achievement of
team goals
3.3. Discuss and resolve problems through agreed and/or
accepted processes
3.4. Recognise and accommodate cultural differences within
the team
3.5. Identify, prioritise and complete individual tasks within
designated time lines
 3.6. Acknowledge and respond to feedback and information
from other team members

Competency Standard D1.HRS.CL1.19

17: Work in a socially diverse environment
Can I ? PC NYC Evidence
Element 1: Communicate with customers and
colleagues from diverse backgrounds
 Performance Criteria:
1.1. Value customers and colleagues from different cultural
groups and treat them with respect and sensitivity
1.2. Take into consideration cultural differences in all verbal
and non-verbal communication
1.3. Attempt to overcome language barriers
1.4. Obtain assistance from colleagues, reference books or
outside organisations when required
Element 2: Deal with cross cultural Misunderstandings
 Performance Criteria:
2.1. Identify issues which may cause conflict or
misunderstanding in the workplace
2.2. Address difficulties with the appropriate people and
seek assistance from team leaders or others where
required
2.3. Consider possible cultural differences when difficulties
or misunderstandings occur
2.4. Make efforts to resolve misunderstandings, taking
account of cultural considerations
2.5. Refer issues and problems to the appropriate team
leader/supervisor for follow up

Competency Standard D1.HRS.CL1.20

18: Perform child protection duties relevant to the tourism industry
Can I ? PC NYC Evidence
Element 1: Identify the issue of sexual exploitation of children
by tourists
 Performance Criteria:
1.1. Define the problem of child sexual exploitation of
children by tourists (otherwise known as child-sex
tourism)
1.2. Describe the impact of child sexual exploitation on
children, communities and the hotel and travel
industries
1.3. Identify suspicious behaviours that may be exhibited by
child sex tourists
Element 2: Describe national, regional and international
actions to prevent the sexual exploitation of children by
tourists
 Performance Criteria:
2.1. Locate and become familiar with the United Nations
Convention on the Rights (UNCRC) of the Child and
the main UN Articles relating to the rights of all
children to be safe from sexual exploitation
2.2. Examine national, regional and international initiatives
to prevent the sexual exploitation of children by tourists
2.3. Identify reporting mechanisms if suspicious behaviour
is observed
Element 3: Describe actions that can be taken in the
workplace to protect children from sexual exploitation by
tourists
 Performance Criteria:
3.1. Prepare a list of actions that can be taken by staff
working in each labour division of the hotel and travel
industries to prevent the sexual exploitation of children
by tourists

Competency Standard D1.HCC.CL2.01

19: Apply basic techniques of commercial cookery
Can I ? PC NYC Evidence
Element 1: Select and use equipment
 Performance Criteria:
1.1. Select appropriate cooking equipment to prepare
standard recipes
1.2. Use equipment in a safe manner according to
manufacturer’s and enterprise procedures
1.3. Clean and store equipment as appropriate to enterprise
procedures
Element 2: Apply wet methods of cookery
 Performance Criteria:
2.1. Select appropriate wet cooking method for preparation
of the dish/s
2.2. Apply appropriate wet cooking method for preparation
of the dish/s
2.3. Identify and solve problems in the application of the
cooking method
2.4. Coordinate the production of menu items
2.5. Communicate with front of house staff on the
production/service of menu items
Element 3: Apply dry methods of cookery
 Performance Criteria:
3.1. Select appropriate dry cooking method for preparation
of the dish/s
3.2. Apply appropriate dry cooking method for preparation
of the dish/s
3.3. Identify and solve problems in the application of the
cooking method
3.4. Coordinate the production of menu items
3.5. Communicate with front of house staff on the
production/service of menu items

Competency Standard D1.HCC.CL2.11

20: Prepare and store food in a safe and hygienic manner
Can I ? PC NYC Evidence
Element 1: Identify and collect food items required for
preparations
 Performance Criteria:
1.1. Identify a range of food items correctly
1.2. Collect food items as required for standard recipes
1.3. Measure and assemble food items correctly for standard
recipes
1.4. Maintain food items at correct temperature during
preparation
1.5. Apply correct food handling techniques
Element 2: Prepare eggs and dairy
  Performance Criteria:
2.1. Use eggs and dairy products efficiently to minimise
wastage
2.2. Maintain food items at correct temperature during
preparation
2.3. Apply correct food handling techniques
Element 3: Prepare dry goods
 Performance Criteria:
3.1. Use dry goods efficiently to minimise wastage
3.2. Maintain food items at correct temperature during
preparation
3.3. Apply correct food handling techniques
Element 4: Prepare fruit and vegetables
 Performance Criteria:
4.1. Clean fruit and vegetable items correctly
4.2. Prepare fruit and vegetable items using standard
techniques
4.3. Use fruit and vegetable efficiently to minimise wastage
4.4. Maintain food items at correct temperature during
preparation
4.5. Apply correct food handling techniques
Element 5: Prepare meat, poultry and seafood
 Performance Criteria:
5.1. Clean meat, poultry and seafood items correctly
5.2. Prepare meat, poultry and game items using standard
techniques
5.3. Use meat, poultry and seafood efficiently to minimise
wastage
5.4. Maintain food items at correct temperature during
preparation
5.5. Apply correct food handling techniques
Element 6: Assemble and use equipment
 Performance Criteria:
6.1. Select appropriate equipment
6.2. Use equipment correctly and safely to enterprise and
manufacturer’s instructions
6.3. Dismantle and clean equipment after use
6.4. Report equipment faults to appropriate personal
Element 7: Store prepared foods
 Performance Criteria:
7.1. Store foods under appropriate conditions and locations
to ensure freshness and quality
7.2. Select appropriate containers
7.3. Label appropriately
7.4. Ensure freshness and quality through first in, first out

Competency Standard D1.HCC.CL2.19

21: Present and display food products
Can I ? PC NYC Evidence
Element 1: Prepare garnishes and accompaniments
 Performance Criteria:
1.1. Identify menu items that require garnishes and/or
accompaniments
1.2. Prepare various garnish and/or accompaniments
1.3. Set up for service
Element 2: Plate and present foods
 Performance Criteria:
 2.1. Portion food items to enterprise standards
2.2. Provide sufficient and appropriate service equipment
and service platforms
2.3. Plate and display food items to menu style
2.4. Present food neatly and attractively
Element 3: Store garnishes and accompaniments
 Performance Criteria:
3.1. Store items correctly
3.2. Store products appropriately in correct containers
3.3. Label products correctly
3.4. Store items in correct conditions to maintain freshness
and quality

Competency Standard D1.HGE.CL7.11 / D2.TGA.CL6.11

22: Receive and securely store in-coming goods
Can I ? PC NYC Evidence
Element 1: Accept delivery of stock
 Performance Criteria:
1.1. Check internal systems to identify incoming stock
1.2. Prepare the area to receive stock
1.3. Verify delivery is for the premises
1.4. Check incoming stock against relevant documentation
1.5. Check stock received against stock ordered
1.6. Identify variations between delivery and documentation
1.7. Return stock identified for return to supplier
1.8. Follow-up on variations between delivery and relevant
documentation
1.9. Manage excess stock within the organisation
1.10. Secure new stock against damage and/or theft
Element 2: Store stock
 Performance Criteria:
2.1. Move stock to the required operational area
2.2. Apply appropriate occupational health and safety skills
2.3 Unpack stock items, as required
2.3. Load stock into storage units
2.4. Remove waste from the storage areas
2.5. Label stock to identify items
Element 3: Maintain stock and storage areas
 Performance Criteria:
3.1. Rotate stock aligning with enterprise and stock item
requirements
3.2. Inspect stock and storage areas
3.3. Take remedial action where stock related issues are
identified
3.4. Clean and tidy storage areas
3.5. Identify stock usage rates
Element 4: Finalise documentation and stock management
system requirements
 Performance Criteria:
4.1. Check and verify stock related documentation
4.2. Enter data into stock systems to update stock levels
4.3. Authorise supplier documentation for processing and
payment

Competency Standard D1.HSS.CL4.01

23: Establish and maintain a safe and secure workplace
Can I ? PC NYC Evidence
Element 1: Identify workplace health, safety and security
responsibilities
 Performance Criteria:
1.1. Describe the legislated rights and obligations of
employers
1.2. Describe the legislated rights and obligations of
employees
1.3. Describe the health, safety and security policies of the
host employer
Element 2: Develop and maintain framework to maintain
workplace health, safety and security
 Performance Criteria:
2.1. Prepare job descriptions that incorporate health, safety
and security responsibilities
2.2. Establish working relationship with management
2.3. Create health, safety and security reporting structure
2.4. Disseminate information on health, safety and security
2.5. Initiate workplace health, safety and security training
2.6. Develop health, safety and security records and allied
documentation
Element 3: Implement procedures for identifying health,
safety and security hazards and risks
 Performance Criteria:
3.1. Conduct physical workplace inspections
3.2. Encourage staff to report workplace hazards and risks
3.3. Analysis of internal records
3.4. Address risk identification at planning and purchasing
stages
3.5. Monitor industry sources of workplace hazards and
risks
Element 4: Implement procedures for
assessing health, safety and security risks
 Performance Criteria:
4.1. Identify those to be involved in assessment
4.2. Schedule risk assessments
4.3. Apply risk assessment activities
4.4. Record deliberations at risk assessment meetings
4.5. Facilitate meaningful and effective consultation
4.6. Adopt ‘safe place’ rather than ‘safe person’ approach
4.7. Prioritise risks levels
4.8. Finalise assessment and take action
Element 5: Implement procedures for controlling health,
safety and security risks
 Performance Criteria:
5.1. Plan for implementation of the control
5.2. Initiate the control
5.3. Monitor the control
5.4. Take remedial action where necessary
Element 6: Investigate injuries, illnesses and incidents
 Performance Criteria:
6.1. Describe how to notify injury, illness or incident
6.2. Investigate injuries, illnesses or incidents
6.3. Identify causes of injuries, illnesses or incidents
6.4. Implement remedial action
Element 7: Evaluate the organisation’s health, safety and
security effectiveness
 Performance Criteria:
 7.1. Review and assess the effectiveness of the systems that
have been put in place
7.2. Implement improvements, where necessary
7.3. Assess compliance with legislated and internal
requirements

Competency Standard D1.HCC.CL2.02

24: Establish and maintain quality control in food production
Can I ? PC NYC Evidence
Element 1: Establish quality control in food production
 Performance Criteria:
1.1. Identify appropriate quality standards in food
production
1.2. Develop appropriate quality procedures to maintain
quality
Element 2: Implement and monitor quality control procedures
in food production
 Performance Criteria:
2.1. Ensure that quality procedures are implemented
2.2. Verify products produced are in-line with established
quality standards
Element 3: Review quality control procedures in food
production
 Performance Criteria:
3.1. Identify problems that may occur
3.2. Solve problems that may occur

Competency Standard D1.HGE.CL7.06

25: Monitor, control and order new stock
Can I ? PC NYC Evidence
Element 1:
 Performance Criteria:
1.1.
Element 2:
 Performance Criteria:
2.1.
Element 3:
 Performance Criteria:
3.1.

Competency Standard D2.HGE.CL7.06 GAK ADA DI EXCEL

25: Manage stock purchases and inventory
Can I ? PC NYC Evidence
Element 1: Identify the need for stock control and
management
 Performance Criteria:
1.1. Identify the internal requirements for the stock control
and management system
1.2. Describe the stock items to be covered and controlled
by the stock control and management system
1.3. Identify personnel with stock control and management
duties
1.4. Describe the steps in the stock control cycle
1.5. Identify and describe the role of documentation within
the stock control and management process
 1.6. Develop product knowledge in relation to stock items
that will be used
Element 2: Develop and operate a purchasing and/or supply
system
 Performance Criteria:
2.1. Identify and differentiate between potential suppliers
2.2. Select suppliers based on nominated internal
requirements
2.3. Determine purchasing and supply requirements that will
guide demand
2.4. Determine terms of purchase that may apply to the
purchase of stock items
2.5. Implement ordering system using identified suppliers
Element 3: Develop and implement stock receival procedures
 Performance Criteria:
3.1. Monitor in-coming deliveries and stock
3.2. Inspect incoming stock
3.3. Return unwanted or damaged stock
3.4. Reject unsuitable stock
3.5. Complete appropriate delivery documentation
Element 4: Develop and implement stock storage systems
 Performance Criteria:
4.1. Create appropriate storage conditions for all stock that
needs to be stored
4.2. Store stock according to required storage conditions
4.3. Enter stock data into the internal stock system
4.4. Secure stock and protect it from damage, deterioration
and unauthorised access
Element 5: Develop and implement stock issuing systems
 Performance Criteria:
5.1. Identify the basis on which stock will be issued or
distributed internally
5.2. Develop documentation to support the issuing of stock
5.3. Manage stock distribution within the premises
5.4. Track and record the movement of stock within the
enterprise
Element 6: Develop and implement stock management
systems
 Performance Criteria:
6.1. Create and implement stock taking systems
6.2. Create and implement stock valuation systems
6.3. Create and implement stock reporting systems
6.4. Make recommendations to improve the operation of the
existing stock system

Competency Standard D1.HML.CL10.12

26: Monitor routine workplace operations
Can I ? PC NYC Evidence
Element 1: Monitor and improve workplace operations
 Performance Criteria:
1.1. Monitor efficiency and service levels on an ongoing
basis through close contact with day to day operations
1.2. Ensure that operations in the workplace support overall
enterprise goals and quality assurance initiatives
1.3. Identify quality problems and issues promptly and make
appropriate adjustments accordingly with relevant
 approvals
1.4. Adjust procedures and systems in consultation with
colleagues to improve efficiency and effectiveness
1.5. Consult colleagues about ways to improve efficiency
and service levels
Element 2: Plan and organize workflow
 Performance Criteria:
2.1. Schedule work in a manner that enhances efficiency and
customer service quality
2.2. Delegate work to appropriate people in accordance with
principles of delegation
2.3. Assess progress against agreed objectives and timelines
2.4. Assist colleagues in prioritization of workload through
supportive feedback and coaching
Element 3: Maintain workplace records
 Performance Criteria:
3.1. Complete workplace records accurately and submit
within required timeframes
3.2. Where appropriate, delegate and monitor completion of
records prior to submission
Element 4: Solve problems and make decisions
 Performance Criteria:
4.1. Identify workplace problems promptly and analyse
from an operational and customer service perspective
4.2. Initiate corrective action to resolve the immediate
problem where appropriate
4.3. Encourage team members to participate in solving
problems they raise
4.4. Monitor the effectiveness of solutions in the workplace

Competency Standard D1.HCC.CL2.04

27: Maintain strategies for safe storage of prepared foods
Can I ? PC NYC Evidence
Element 1: Identify critical control points in food production
 Performance Criteria:
1.1. Identify critical points in the processing of food
1.2. Identify legislated and enterprise requirements
Element 2: Handle and store food products correctly
 Performance Criteria:
2.1. Identify safe food storage conditions for food products
2.2. Apply safe food storage conditions to food products
2.3. Review/correct storage of products
Element 3: Maintain strategies for safe food
 Performance Criteria:
3.1. Check processes are being followed on a regular basis
3.2. Respond to/correct unsafe practices
3.3. Review/correct strategies for safe food

Competency Standard D1.HCC.CL2.07

28: Plan, prepare and display a buffet service
Can I ? PC NYC Evidence
Element 1: Plan a buffet display and service
 Performance Criteria:
1.1. Plan a buffet display and service appropriate to client
needs
1.2. Plan layout, display and presentation of the buffet
 1.3. Calculate quantities required and food costs components
of buffet
1.4. Select appropriate food items
1.5. Identify and prepare a variety of buffet centre pieces
Element 2: Prepare and produce buffet dishes
 Performance Criteria:
2.1. Select appropriate preparation and cooking methods for
dishes on buffet menu
2.2. Glaze buffet foods were appropriate
2.3. Hold prepared products as required prior to presenting
2.4. Prepare garnishes, sauces and accompaniments for
appropriate buffet dishes
2.5. Use trimming and leftovers
Element 3: Display buffet dishes
 Performance Criteria:
3.1. Present buffet products
3.2. Hold prepared products as required for duration of
buffet service
3.3. Minimise wastage through presentation and
replenishing
3.4. Display buffet dishes attractively
Element 4: Store buffet items
 Performance Criteria:
4.1. Store fresh and/or Cryovac items correctly
4.2. Store buffet products appropriately in correct containers
4.3. Label stored buffet food correctly
4.4. Store in correct conditions to maintain freshness and
quality

Competency Standard D1.HCC.CL2.16

29: Prepare soups
Can I ? PC NYC Evidence
Element 1: Prepare soups as required for dishes on
enterprises menus
 Performance Criteria:
1.1. Identify soup classifications and standard recipes
1.2. Prepare ingredients appropriate to soup type
1.3. Produce soups to standard enterprise recipes
Element 2: Store soups to enterprise requirements
 Performance Criteria:
2.1. Follow enterprise cooling procedures for soups
2.2. Store soups appropriately in correct containers
2.3. Label soups correctly
2.4. Ensure appropriate storage equipment conditions are
maintained
2.5. Prepare and maintain correct thawing of frozen soups
2.6. Ensure correct storage of soups after service
Element 3: Reconstitute soups for service
 Performance Criteria:
3.1. Follow correct heating of soups to enterprise standards
3.2. Ensure quality of hot holding of soups is to enterprise
standards

Competency Standard D1.HCC.CL2.12

30: Prepare appetizers and salads
Can I ? PC NYC Evidence
Element 1: Prepare and present a selection of hot and cold
salads
 Performance Criteria:
1.1. Select ingredients to meet requirements of hot and cold
salad menu items
1.2. Prepare salads to enterprise standards including
nutritional and eating qualities
1.3. Prepare garnishes and accompaniments
1.4. Present salads including garnishes and accompaniments
according to enterprise standards
Element 2: Prepare and present a selection of hot and cold
appetisers
 Performance Criteria:
2.1. Select ingredients to meet requirements of hot and cold
appetisers menu items
2.2. Prepare appetisers to enterprise standards including
nutritional and eating qualities
2.3. Prepare garnishes, and accompaniments
2.4. Present hot and cold appetisers including garnishes and
accompaniments according to enterprise standards
Element 3: Store appetisers and salads including garnishes
and accompaniments
 Performance Criteria:
3.1. Store under appropriate conditions and locations to
ensure freshness and quality
3.2. Store in appropriate containers
3.3. Label storage containers
3.4. Ensure economic viability of preparation and holding
quantities

Competency Standard D1.HCC.CL2.15

31: Prepare portion-controlled meat cuts
Can I ? PC NYC Evidence
Element 1: Select and purchase from supplies
 Performance Criteria:
1.1. Identify and select suppliers for purchasing of products
1.2. Identify the primary meat cuts
1.3. Identify the secondary meat cuts
1.4. Identify commercial establishment cuts’ specifications
1.5. Identify varieties of meats used commercially
1.6. Minimise wastage through freshness and correct
purchasing
1.7. Identify costs through yield testing
Element 2: Prepare portion cuts
 Performance Criteria:
2.1. Prepare and portion cuts to enterprise requirements
2.2. Minimise wastage through preparation and storage
2.3. Use trimmings and leftovers for alternative preparations
and preservation
2.4. Identify and use of equipment
2.5. Prepare ready for service
Element 3: Store portion cuts to enterprise requirements
 Performance Criteria:
3.1. Store fresh and/or Cryovac items correctly
3.2. Prepare and maintain correct thawing of portioned cuts
3.3. Store portioned cuts appropriately in correct containers
3.4. Label portioned cuts correctly
 3.5. Ensure correct conditions are maintained for freshness
and quality

Competency Standard D1.HCC.CL2.09

32: Prepare and cook poultry and game meats
Can I ? PC NYC Evidence
Element 1: Identify and select poultry and game meats
 Performance Criteria:
1.1. Identify varieties of poultry and game
1.2. Identify commercial establishment cuts and
specifications
1.3. Identify and select suppliers for purchasing of products
1.4. Minimise wastage through freshness and correct
purchasing
1.5. Identify costs through yield testing
1.6. Ensure correct conditions are maintained for freshness
and quality
Element 2: Prepare poultry and game meats
 Performance Criteria:
2.1. Prepare and portion poultry and game meat cuts, to
enterprise requirements
2.2. Minimise wastage through preparation and storage
2.3. Use of trimmings and leftovers
2.4. Identification and use of equipment
Element 3: Cook, hold and present
 Performance Criteria:
3.1. Select appropriate cooking method for poultry and
game meats
3.2. Prepare and cook a selection of dishes following a
standard recipes within a commercial environment
3.3. Hold prepared products as required prior to presenting
3.4. Present poultry and game meats
3.5. Prepare garnishes, sauces and accompaniments for
poultry and game meat dishes
Element 4: Store poultry and game products
 Performance Criteria:
4.1. Fresh and/or vacuum packed items are stored correctly
4.2. Prepare for and maintain correct thawing of poultry and
game
4.3. Poultry and game is appropriately stored in correct
containers
4.4. Poultry and game is correctly labelled
4.5. Ensure correct conditions are maintained for freshness
and quality

Competency Standard D1.HCC.CL2.18

33: Prepare vegetables, eggs, and farinaceous dishes
Can I ? PC NYC Evidence
Element 1: Prepare and cook vegetable and fruit menu items
 Performance Criteria:
1.1. Select vegetables and fruits according to availability
1.2. Prepare and/or cook a variety of vegetable and fruit
menu items
1.3. Identify and prepare appropriate sauces, garnish and
accompaniments as per the menu item
1.4. Present vegetable and fruit menu items
Element 2: Prepare and cook egg based menu items
  Performance Criteria:
2.1. Prepare, use and/or cook a variety of egg menu items
2.2. Identify and prepare appropriate sauces, garnishes and
accompaniments as per the menu item
2.3. Present egg menu items
Element 3: Prepare and cook farinaceous menu items
 Performance Criteria:
3.1. Select farinaceous items according to availability
3.2. Prepare and/or cook a variety of farinaceous menu
items
3.3. Identify and prepare appropriate sauces, garnish and
accompaniments as per the menu item
3.4. Present farinaceous menu items
Element 4: Store vegetable, fruit, egg and farinaceous items
 Performance Criteria:
4.1. Store fresh prepared and/or cooked vegetable, fruit, egg
and farinaceous menu items correctly
4.2. Store fresh prepared and/or cooked vegetable, fruit, egg
and farinaceous products appropriately in correct
containers s
4.3. Label fresh prepared and/or cooked vegetable, fruit, egg
and farinaceous products correctly
4.4. Store fresh prepared and/or cooked vegetable, fruit, egg
and farinaceous products in correct conditions to
maintain freshness and quality

Competency Standard D1.HCC.CL2.08

34: Prepare a variety of sandwiches
Can I ? PC NYC Evidence
Element 1: Prepare a variety of sandwiches
 Performance Criteria:
1.1. Prepare a selection of hot and cold sandwiches
1.2. Prepare a variety of spreads and fillings using standard
recipes
1.3. Use a selection of bread and base varieties
1.4. Select and use equipment and utensils appropriately
1.5. Prepare sandwiches in a logical manner and within
industry realistic time frames
1.6. Use products appropriately and minimise wastage
Element 2: Present a variety of sandwiches
 Performance Criteria:
2.1. Cut and present sandwiches in a conforming manner
2.2. Work within required time lines
2.3. Prepare a selection of garnishes and accompaniments to
seasonal availability
2.4. Present sandwiches
Element 3: Store a variety of sandwiches
 Performance Criteria:
3.1. Store sandwiches, spreads and fillings appropriately
during prep and service
3.2. Label sandwiches, fillings and spreads correctly
3.3. Store in correct conditions to maintain freshness and
quality

Competency Standard D1.HCC.CL2.10

35: Prepare and cook seafood
Can I ? PC NYC Evidence
Element 1: Identify and select fish varieties
 Performance Criteria:
1.1. Identify a selection of fish varieties
1.2. Identify commercial cuts of fish for menus
1.3. Identify and select suppliers for purchasing of products
1.4. Minimise wastage through correct purchasing
1.5. Identify costs through yield testing
Element 2: Identify and select shellfish varieties
 Performance Criteria:
2.1. Identify shellfish varieties
2.2. Identify commercial cuts of shellfish for menus
2.3. Identify and select suppliers for purchasing of products
2.4. Minimise wastage through correct purchasing
2.5. Identify costs through yield testing
Element 3: Prepare fish and shellfish
 Performance Criteria:
3.1. Prepare and portion fish and shellfish products to
enterprise requirements
3.2. Minimise wastage/trimmings through appropriate
preparation and storage
3.3. Identify and use correct equipment
3.4. Hold and kill live seafood humanely and to regulations
Element 4: Cook and present seafood
 Performance Criteria:
4.1. Select appropriate cooking method to fish variety and
cuts
4.2. Prepare and cook following standard recipes within a
commercial environment
4.3. Hold prepared products as required prior to presenting
4.4. Present fish and shellfish, including slice/carve and
portion size
4.5. Prepare garnishes, sauces and accompaniments for fish
and shellfish dishes
Element 5: Store fish and shellfish to enterprise requirements
 Performance Criteria:
5.1. Fresh and/or Vacuum packed items are stored correctly
5.2. Prepare and maintain correct thawing of fish and
shellfish
5.3. Fish and shellfish are appropriately stored in correct
containers
5.4. Fish and shellfish are correctly labelled
5.5. Ensure correct conditions are maintained for freshness
and quality

Competency Standard D1.HCC.CL2.13

36: Prepare chocolate-based dishes and confectionery
Can I ? PC NYC Evidence
Element 1: Temper couverture
 Performance Criteria:
1.1. Melt and temper couverture using correct techniques
and temperatures
1.2. Maintain tempered couverture for use
Element 2: Prepare chocolate based fillings, coatings and
decorations
 Performance Criteria:
2.1. Select required commodities according to recipe and
production requirements
 2.2. Use appropriate equipment to prepare chocolate based
fillings, coatings and decorations
2.3. Use correct techniques to produce chocolate based
fillings, coatings and decorations to enterprise standards
2.4. Produce chocolate based fillings/centres, coatings and
decorations to enterprise requirements and standards
Element 3: Prepare chocolate moulds
 Performance Criteria:
3.1. Ensure moulds are clean
3.2. Polish moulds ready for use
3.3. Keep moulds at correct temperature for production
Element 4: Make moulded chocolates
 Performance Criteria:
4.1. Select and prepare combinations to be produced
4.2. Use tempered couverture and set in moulds correctly
4.3. Fill moulded chocolates correctly
4.4. Set, release and handle moulded chocolates
appropriately
Element 5: Coat and decorate with chocolate
 Performance Criteria:
5.1. Prepare a variety of chocolate coating, icing, glazes and
decorations
5.2. Decorate using coating, icing, glazes and decorations
according to standard recipes and/or enterprise
standards and/or customer requests
Element 6: Store chocolate and chocolate products
 Performance Criteria:
6.1. Store at correct temperature and conditions
6.2. Maintain maximum eating quality, appearance and
freshness

Competency Standard D1.HCC.CL2.14

37: Prepare hot and cold dessert dishes
Can I ? PC NYC Evidence
Element 1: Prepare and produce a range of hot, cold and
frozen desserts
 Performance Criteria:
1.1. Select required commodities according to recipe and
production requirements
1.2. Prepare a variety of hot desserts according to standard
recipes and enterprise standards
1.3. Prepare a range of cold desserts according to standard
recipes and enterprise standards
1.4. Prepare a range of frozen desserts according to standard
recipes and enterprise standards
1.5. Use appropriate equipment to prepare hot, cold and
frozen desserts
1.6. Use correct techniques to produce hot, cold and frozen
desserts to enterprise standards
1.7. Produce hot, cold and frozen desserts to enterprise
requirements and standards
1.8. Select correct cooking conditions for hot, cold and
frozen desserts
Element 2: Prepare and store sweet sauces
 Performance Criteria:
2.1. Select required commodities according to recipe and
production requirements
 2.2. Prepare and produce a range of sweet sauces to
enterprise requirements and standards
2.3. Store sweet sauces for use in a service period or for use
at another occasion
Element 3: Prepare accompaniments, garnishes and
decorations
 Performance Criteria:
3.1. Plan accompaniments, garnishes and decorations for
desserts
3.2. Prepare accompaniments, garnishes and decorations for
desserts
Element 4: Store hot, cold and frozen
desserts
 Performance Criteria:
4.1. Store desserts at appropriate temperature and conditions
to maintain quality, freshness and customer appeal
4.2. Pack down desserts to ensure taste, appearance and
textures are maintained

Competency Standard D2.TRD.CL8.02

38: Coach others in job skills
Can I ? PC NYC Evidence
Element 1: Prepare for on job coaching
 Performance Criteria:
1.1. Identify the need for coaching based on a range of
factors
1.2. Identify skill deficiencies that could be addressed by
coaching needs through discussion with the colleague to
be coached
1.3. Organize with colleague a suitable time and place to
conduct coaching in accordance with enterprise policy,
where appropriate
Element 2: Coach colleagues on the job
 Performance Criteria:
2.1. Explain to the colleague the overall purpose of coaching
2.2. Explain and demonstrate the specific skills to be
coached
2.3. Communicate clearly any underpinning knowledge
required
2.4. Check the colleague's understanding
2.5. Provide the colleague the opportunity to practice the
skill and ask questions
2.6. Provide feedback in a constructive and supportive
manner
Element 3: Follow up coaching
 Performance Criteria:
3.1. Monitor progress with new skills in the workplace and
provide supportive assistance as required
3.2. Report progress to the appropriate person as required
3.3. Identify performance problems or difficulties with the
coaching and rectify them or refer them to the
appropriate person for follow-up

Candidate Name: Date: Candidate signature:

 Reviewed By Trainer and/or Assessor
3 Name Assessor: Recommendations: Signature and date:

Adapted from a template provided in the DET, Australia. Designing assessment tools in VET. 2008.